Author
Listed:
- Essodézam Sylvain Tiliwa
(School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China)
- Isaac Duah Boateng
(Certified Group, 199 W Rhapsody Dr, San Antonio, TX 78216, USA)
- Cunshan Zhou
(School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China)
- Baoguo Xu
(School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China)
Abstract
With a loss of about 50% of fruits and vegetables annually, there is a continuous need to improve food handling from the farm to the consumer. The solution may come partially from the selection of proper processing techniques that produce healthy and high-quality sustainable food, preserve natural resources, and contribute to prospering local economies. Pineapple is one of the most consumed fruits worldwide due to its remarkable sensorial and health-promoting attributes. Nevertheless, pineapple’s high moisture content (81–86%) impedes its long-term preservation, resulting in product losses and economic, social, and environmental challenges. Drying is the oldest processing technique for most fruits and vegetables. However, the investigation of modern technologies, such as infrared drying of pineapple, is limited. Moreover, industries are investigating different methods to dry faster, thereby saving energy and reducing environmental impact. Hence, this study used four drying methods to dry pineapple slices to allow the estimation of the most promising technique: infrared drying (ID), freeze-drying (FD), convective drying (CD), and relative humidity convective drying (RHCD). The impact of these dehydration techniques on drying kinetics, physical attributes (color, texture, rehydration, microstructure), aroma, and enzymatic activity (polyphenol oxidase, peroxidase) were reported. The results showed that ID had the highest coefficient of effective moisture diffusivity and drying rates and the shortest drying period (33.45%, 36.18%, and 76.12% lower than CD, RHCD, and FD, respectively). Drying curves were successfully fitted with the parabolic and logarithmic models, which showed higher coefficients of determination and lower reduced chi-square and root mean square error than the Newton and inverse logarithmic models. FD and ID triggered minor browning indexes, leading to the brightest products. RHCD and ID slices had the highest textural values and aroma concentrations, while FD samples showed the lowest. However, FD samples had a higher rehydration ratio than other dried products and showed slight structural modifications. Regarding polyphenol oxidase and peroxidase inactivation, ID was superior, followed by CD, RHCD, and FD. The actual results suggest that infrared drying could be an efficient technique for the obtention of high-quality dehydrated pineapple fruits in a short time.
Suggested Citation
Essodézam Sylvain Tiliwa & Isaac Duah Boateng & Cunshan Zhou & Baoguo Xu, 2023.
"Role of Drying Technologies on the Drying Kinetics, Physical Quality, Aroma, and Enzymatic Activity of Pineapple Slices,"
Sustainability, MDPI, vol. 15(22), pages 1-18, November.
Handle:
RePEc:gam:jsusta:v:15:y:2023:i:22:p:15906-:d:1279522
Download full text from publisher
Corrections
All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:gam:jsusta:v:15:y:2023:i:22:p:15906-:d:1279522. See general information about how to correct material in RePEc.
If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.
If CitEc recognized a bibliographic reference but did not link an item in RePEc to it, you can help with this form .
If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.
For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: MDPI Indexing Manager (email available below). General contact details of provider: https://www.mdpi.com .
Please note that corrections may take a couple of weeks to filter through
the various RePEc services.